Tuesday, 1 July 2014
Strawberry, Bacon and Grilled Goats Cheese Salad with Balsamic Vinegar
I'm a big salad lover, a big dressing-less salad lover. I'm not talking a bit of salad on the side of my plate, I mean a full on, all the trimmings, big meaty salad (although meat is not compulsory). I just mean I like my salads big, with a lot of spinach and literally any vegetable that's in the house. I'm trying to branch out a little bit this summer and be more selective with what I put in them, well, at least once a week, I think I'll always enjoy adding all the veg in my salad bowl. There's just so many salads to make and not enough summers days to make them in; it's already past summer solstice which honestly baffles me how it starts getting darker and summer has barely started in England. I still think official summer is mid july to the beginning of august because that's when the school holidays are, but I have a feeling that'll most likely be ingrained in my head forever.
You will need
Goats cheese (50g or less per portion)
Unsmoked back bacon (2 slices a portion)
Spinach, Watercress and Rocket
Sugar snap peas
Cut broccoli into small florets and steam for about 5 minutes until slightly soft.
Place Goats cheese in a pan and grill for about 5 minutes until slightly browned.
Cut off any fat and slice bacon into strips and cook in a griddle pan.
Place spinach, watercress and rocket in a bowl with the cut up sugar snap peas, sliced strawberries and steamed broccoli. Place goats cheese and bacon on top and serve with balsamic vinegar.